Ban Sakhla is the name of the ancientfishing community by the tip of the hay in Samut Prakan province. It has existed for generations. Without doubt, this is a great source of both dried and fresh seafood,particularly during the time of major tidal movements: Rising and ebbing tides normally occur during the fifteenth day of a waxing moon until the seventh day of a waning moon, and again during the fifteenth day of a waning moon and the seventh day of a waxing moon.Samut Prakan, therefore, thrives on its local catches, and with the fruits of the sea in such abundance, seafood in the province is relatively inexpensive. Emerging from this local fishing industry is whereby it is stretched lengthwise. It normally accompanies steamed rice or rice congele and can also be enjoyed as a snack.The great mind behind this mouth-watering offering is Granny Sanan Phut¬suk who inherited the recipe from her mother-in-law, the creator of Kong Yiat. The business has remained a family affair, passed down from generation to generation.Granny Sanan's Kung Yiat is said to have a briny taste; not overly sweet, a factor attributable to mold developing due to the high level of moisture from the sweetness.Remember to look out for Kung Yiat once you are in Ban Sakhla, Samut Prakan, and give it a try; then you can really claim to have reached theprovince.